Coprinus Comatus

Name: Coprinus Comatus
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Coprinus comatus; 2 pieces Shallots; 1 parsley; Some oil; 4g salt; 1 tbsp Soy sauce

by Easy to cook

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In the summer, I can’t get enough energy for meat ingredients, and white porridge and vegetarian dishes are more popular. In fact, vegetarian dishes are cooked in different ways, which are more delicious than meat.
Two words, Coprinus comatus: also called Pleurotus eryngii, it is called differently in different places

Ingredients

1 Coprinus Comatus
2 pieces Shallots
1 Parsley
Some Oil
4g Salt
1 tbsp Soy Sauce

Coprinus Comatus

1. Prepare the ingredients

2. Clean the shallots, coriander, and peppers separately, cut into sections, wash and cut the Coprinus comatus

3. Boil an appropriate amount of water and add 4 grams of salt

4. Pour the chicken leg mushrooms, blanch and cook

5. Drain the water

6. Heat the pan, pour in the cooking oil, add the shallots and sauté

7. Pour the soy sauce and bring to a boil

8. Turn off the heat, add chili

9. Pour the coprinus comatus into a large pot, add coriander and green onion leaves

10. Pour the sauteed shallot oil on the comatus comatus, mix well and serve

Tips:
Coprinus comatus is cut into thin strips as much as possible for easy ripening. Boil in salt water and cook, drain the water, and mix with shallot oil. You don't need to pour too much cooking oil, just a little bit. If you eat too much, it tastes greasy and not refreshing.